Winter is a time when most people want something rich and hearty dinner to fill them up after a cold day, but may not wish to spend ages cooking in the kitchen.
Cooking legend Mary Berry has come up with the perfect dish with her midweek chicken bake, which can be prepared in less than 20 minutes before you place it in the oven.
In her book ‘Mary Berry’s Quick Cooking’, Mary wrote: “Easy and quick but hearty, this chicken dish will become a firm family favourite.”
This recipe is made with simple ingredients, but the secret to making this dinner extra flavourful is using sub-blushed tomatoes according to Mary.
She wrote: Sun-blushed or sun-soaked tomatoes – only partially dried and usually preserved in oil – have a delicious concentrated flavour. You can find them in the supermarket in a jar or in a pack in the chiller cabinets.”
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Instructions
To begin, preheat the oven to 200C/180 Fan/Gas Mark 6.
In a bowl, mix the passata and Worcestershire sauce together, then season with salt and pepper. Pour the mixture into the base of the oven dish.
Mix the cream chase, mozzarella, basil and tomatoes into a bowl and also season with salt and pepper.
Next, cut a chicken breast three-quarters of the way to make a slit. Repeat the process for each chicken breast.
Divide the cheese mixture between each chicken breast and push it into each slit. Put any remaining cheese on top of the chicken breast and then season with salt and pepper.
Place the chicken breast on the oven dish on top of the passata and then sprinkle paramsan cheese on top.
Put in the oven and cook for around 25 to 30 minutes until the chicken is fully cooked through and the tomato sauce is bubbling.
Your cheesy and delicious chicken bake is now ready to serve. Mary suggests serving it alongside a green salad or steamed green beans.
